Mangoes Recipe

Mangoes are made from cucumbers, melons, peppers, tomatoes and peaches.

The following recipe applies to all but the peaches. Select green or

half grown melons and large green cucumbers, tomatoes, or peppers.

Remove a narrow piece the length of the fruit, and attach it at one end

by a needle and white thread, after the seeds of the mango have been

carefully taken out. Throw the mangoes into a brine of salt and cold

water strong enough to bear up an egg, and let them remain in it three

days and nights, then throw them into fresh cold water for twenty-four

hours. If grape leaves are at hand, alternate grape leaves and mangoes

in a porcelain kettle (never a copper one) until all are in, with grape

leaves at the bottom and top. Add a piece of alum the size of a walnut,

cover with cider vinegar and boil fifteen minutes. Remove the grape

leaves and stuff the mangoes. Prepare a cabbage, six tomatoes, a few

small cucumbers and white onions, by chopping the cabbage and tomatoes

and putting all separately into brine for twenty-four hours and draining

thoroughly. After draining chop the cucumbers and onions. Drain the

mangoes, put into each a teaspoonful of sugar, and two whole cloves. Add

to the vegetable filling, one-fourth ounce each of ground ginger, black

pepper, mace, allspice, nasturtium seed, ground cinnamon, black and

white mustard, one-fourth cup of horseradish and one-fourth cup sweet

oil. Bruise all the spices and mix with the oil, then mix all the

ingredients thoroughly and stuff the mangoes, fit the piece taken out

and sew in with white thread or tie it in with a string around the

mango. Put them into a stone jar and pour over them hot cider vinegar

sweetened with a pound or more of sugar to the gallon to suit the taste.

If they are not keeping properly pour over again fresh hot vinegar.

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